Black Bean Soup

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"Black bean soup is easy when you use canned beans. Fresh bell peppers add a nice dimension of flavor and texture to this quick soup."
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servings 239 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a large saucepan, combine the beans, broth, water, cumin, oregano, black pepper, and ground red pepper. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring once or twice, for 15 minutes, or until the flavors are blended.
  2. Meanwhile, heat the oil in a small nonstick skillet over medium heat. Add the bell peppers and cook, stirring frequently, for 4 minutes, or until tender.
  3. Ladle half of the soup into a food processor or blender. Process or blend until pureed. Return the puree to the pan; add the lemon peel.
  4. Ladle the soup into bowls and top each serving with the bell peppers.



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